What do the type numbers of flour mean?

The lower the type number, the less roughage and the lighter the flour. Because designation of the individual flour types varies depending on the country, a brief listing is provided here:

Wheat flour,

Extremely fine-milled flour, for cakes405480400
Fine-milled flour, ideal for bread550780550
Medium fine-milled flour105016001100
Whole-wheat flour, coarsely milled160017001900
Rye flour,

Extremely fine-milled flour815500720
Fine-milled flour9979601100
Medium fine-milled flour11509601100
Coarse-milled flour, whole-wheat flour174025001900

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Order forms for spare parts and accessories

Order forms for spare parts and accessories are provided in our service area at Order forms.

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Flour residues after baking

Our customer service advises that you always comply with the quantity specifications given in the manual. If, for example, you add too much flour, the appliance cannot process the quantity properly and will not knead correctly. It may also help to change the order of adding ingredients, i.e. the yeast first, then the flour and then the water. In this case, you need to ensure that the liquid does not come to early into contact with the yeast. Moreover, you can attempt to bake the bread with the programme “Fast”.

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Why does the coating of the baking pan fade?

In general, the coating of the baking pan and kneaders is are subject to a certain amount of wear when used frequently, this means that over time the anti-adhesion will be impaired. The coating of baking pans as well as kneaders is subject to more mechanical stress than are the usual coatings as baking pans and kneaders are under constant pressure for 1 hour.

The challenge concerning coatings is to find a compromise between anti-adhesive characteristics and scratch resistance. Consequently, we constantly rework the coating if there are innovations from the manufacturers of the anti-adhesion coatings. For a while, our Backmeister bread makers have been equipped with an extremely resistant QuantTanium coating.

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What happens if I operate the Backmeister at 60 Hz?

Example: Bread that was baked without problems in the fast programme "fast" before, may be baked better in the basic programme now. In this case, a 60-minutes programme would only run for approximately 50 minutes which naturally would have an effect on the baking result. Consequently, we recommend a Backmeister model with a separate programme, so that this difference can be compensated easily. In this case, you can modify the programme sections individually.

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UNOLD Backmeister® baking pans

The Quantanium coating of our baking pans fulfils the requirements of the ROHS Directive 2002/95/EC of the European Union.

Can I make butter with the baking machine?

In principle, it is possible to produce butter in a bread baking machine. However from our perspective, this is not practical for several reasons.

  1. For 250 g of butter you require approximately 1.2 litres, this means that the cost for the ingredients alone is approximately 3 EUR.
  2. The preparation time in the bread baking machine is about 60 minutes.
  3. You get buttermilk/whey with many small flakes of butter, which then need to force through a sieve. The produced butter that is very soft and still contains a lot of fluid because it was not centrifuged which is the case of industrial butter. Therefore, it has an extremely short shelf life.

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Can I use my own home-made sourdough in the baking machine?

For home-made sourdough, the largest measuring cup provided with the appliance should be filled at least half-full for a good result. Although the bread will be sour if you fill in less, it may be not light enough. The cup however could also be filled 3/4 full if necessary.

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Can I bake rye bread and can I bake gluten-free?

Our Backmeister products are outstandingly suitable for making mixed rye bread as well as gluten-free breads. Our manuals contain the appropriate recipes and instructions. However, a pure rye bread consisting of 100% rye flour cannot be baked neither in the Backmeister nor in the oven because rye flour does not contain any gluten. Consequently, every type of rye breads needs a certain amount of wheat flour or additional adhesive.

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How much fresh yeast do I need?

7 g of dry yeast corresponds to 25 g of fresh yeast. Fresh yeast needs to be added to the liquid in small pieces just before preparation.

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Which grease should I use to grease the baking pan before using it the first time??

To grease the baking pan and the kneaders, we recommend margarine (no unknown products). However, you can also use Palmin, Biskin or a sunflower seed oil.

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Bread does not rise

Generally, the baking machine is not responsible for bread that does not rise. Please note that the appliance will heat in the first two rising phases only if the temperature in the baking chamber is lower than 25°C. This is normally the case due to the heat of the motor during the kneading process. The appliance will heat in the third rising phase only if the temperature is lower than approximately 35°C.

The proper combination of ingredients is far more important for a positive result of the bread.

Contrary to the instructions on most of the bread baking mixtures, do not use more than:

  • 60 ml of liquid (e.g.: Water) per 100 g of flour (300 ml per 500 g of flour)
  • 70 ml of liquid (e.g.: Water) per 100 g of whole wheat flour (300 ml per 500 g of whole wheat flour)

Experience shows that using of too much liquid prevents the bread from rising.

If the bread rises well during the phases but collapses at the beginning of the baking phase, the flour may lack gluten, contain too much yeast, or too much liquid and it cannot keep the high form.

In this case, you can replace a portion of the flour with wheat flour or wheat gluten (available in health food shops or from mail-order companies for amateur bakers), choose a programme with a shorter preparation time (e.g. "fast”) or reduce the amount of yeast or liquid.

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The top of the bread is not crusty enough.

In principal, a conventional oven heating the top of the dough directly is responsible for producing a crust. Sideways, the heat of the oven is spread by the baking pan. Therefore, the bread sides are not as crusty as the top. In the bread baking machine, the situation is the other way round. There, the heat is produced by the heating element at the bottom of the machine and the baking pan respectively, whereas the top is baked indirectly. Consequently, bread baked in the bread baking machine is sideways and on the underside crusty but softer on the top.

For safety reasons, TÜV unfortunately does not allow the installation of an additional heating element in the lid. Nevertheless to obtain more intense browning you can whisk an egg yolk with a tablespoon of sweet or sour cream and brush it on the top surface of the bread before baking.

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The bread has a dent after baking.

If the bread has a dent after backing, there can be several reasons. The reasons are often too much liquid, insufficient gluten (in this case, add 1 tablespoon of wheat gluten to the dough), too much yeast or a programme that is too long. Therefore, often it helps to bake the baking mixture with the programme "fast".

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The kneaders are seated too firmly in the baking pan.

There are various possibilities to make the removal of the kneading hooks easier from the shaft: After baking, you can leave the bread to cool in the baking pan for 20 minutes (not longer; otherwise, the bread will absorb too much moisture). Moreover, if you have turned the baking pan upside down to get the bread out, you can carefully turn the tappets carefully back and forth.

Before baking a loaf, you can also fill the kneaders with a little heat-resistant margarine before inserting them into the pan, so that they can be removed more easily from the shaft. Alternatively, you can remove the kneaders from the dough before the last rising  phase. In this case, oil the shafts slightly so that the bread does not stick to them.

In addition, we suggest to you clean the inside of the kneaders from from time to time (e.g. with a small round brush or pipe cleaner).

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Replacement belt for model 8620

However we removed models 8620/8630 from our product line more than four years ago. Unfortunately we are no longer able to deliver original spare parts. However it is possible to use a replacement belt. The replacement belt has article number 861512. However, in order to insert the belt it is necessary to file the existing bores of the motor so that they are elongated, so that you can shift the motor slightly - the replacement belt is slightly longer, consequently it needs more tension.

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Spare parts required for model 8620 / 21 / 25 / 30 / 31

We removed models 8620, 8621, 8625, 8630 and 8631 from our product range many years ago. Unfortunately, we can only deliver original spare parts only on request because all spare parts for these appliances are no longer available.

Consequently, we would be pleased to make you a so-called replacement offer. By sending in your old appliance, you can purchase a new appliance from our current product range for an attractive price. Replacement prices are specified below.

ModelRetail PriceYour Price
8690 (500 g bis 1.000 g)94,99 €63,80 €
8695 (750 g bis 1.000 g)114,99 €74,64 €
68100 (750 g bis 1.200 g)84,99 €58,38 €
68415 (750 g bis 1.200 g)149,99 €93,28 €
68456 (750 g bis 1.000 g)129,99 €86,80 €
68511 (750 g bis 1.800 g)179,99 €113,51 €

Shipping costs and 19% VAT are included in the replacement prices. These are new appliances with a 2-year-guarantee as well as complete accessories.

If you would like to order a replacement appliance, please contact our service department or contact us online via our contact form.

Dept. Customer Service
Mannheimer Strasse 4
D 68766 Hockenheim
Tel +49 6205/9418-27, Fax -22

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